I love sweet potato fries! There is a cool pub called The Greenhouse in my hometown , Denton, that makes amazing sweet potato fries (also has an amazing vegetarian menu). It’s what first got me hooked on this delicious vegetable. Sweet potatoes are better for you than regular potatoes because they are alkaline forming, as traditional potatoes are acid forming.

Sweet potatoes are also a complex carbohydrate, so they are great for endurance athletes wanting to “carb up” before a big race. The sweet potato is also a great source of protein, vitamin A and C, and calcium. Additionally, they are higher in beta carotene then potatoes with lighter colored flesh. Whenever given the choice, I always opt for sweet potatoes.

The Recipe

As many sweet potatoes as you desire (for two people we had one large potato)

Directions

First, chop the potato, with skin on into desired size and shape. I cut mine about 1/4″ inch thick and 3/4″ – 1″ wide. Optionally, you can peel the skin, but I prefer leaving the skin on for the nutritional benefit. Next, lightly coat each fry in olive oil in a pan (or plate). After you have coated the fries, toss them into a mixing bowl and season generously.

Pre-Heat your oven to 350 degrees and bake for 20 minutes, or until tender and golden brown.

I know a majority of you will not have a bottle of OragaMax laying around, so instead of the OregaMax blend, you can create your own blend, using oregano, coriander, garlic powder and onion powder. The advantage of the OregaMax blend is that it’s high in trace minerals, a good source of calcium, magnesium, phosphorus, and zinc. The blend is also EXCELLENT on salads with a little bit of olive oil. I often use it instead of actual dressings.

If you were hoping for a raw sweet potato fry recipe, don’t be disappointed. Check out the raw sweet potato fries recipe over at Rawmazing. There is even a chipotle mayo dipping sauce recipe to go along with it. They are very yummy! Just don’t cut your fries to thick like I did when I first made it.